Description
Pesto Chicken Alfredo Lasagna with Sun-Dried Tomatoes
Ingredients
For the Sauce
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2 tbsp butter
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3 garlic cloves, minced
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2 tbsp all-purpose flour
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2½ cups whole milk
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¾ cup grated Parmesan cheese
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⅓ cup prepared basil pesto
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Salt and pepper, to taste
For the Lasagna
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9 no-boil lasagna noodles
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2 tbsp olive oil (for greasing the pan)
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2 cups shredded rotisserie chicken
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¾ cup chopped sun-dried tomatoes (drained)
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2 cups shredded mozzarella cheese
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½ cup grated Parmesan cheese
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2 cups fresh baby spinach (optional)
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Fresh basil, for garnish
Instructions
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Preheat Oven
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil. -
Make the Alfredo Pesto Sauce
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In a saucepan, melt butter over medium heat.
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Add minced garlic and cook for 1 minute.
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Whisk in flour and cook another minute.
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Gradually whisk in milk until smooth.
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Simmer 4–5 minutes until thickened.
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Stir in Parmesan cheese and pesto. Season with salt and pepper. Remove from heat.
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Assemble the Lasagna
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Spread ½ cup of sauce on the bottom of the dish.
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Add 3 lasagna noodles.
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Layer with ⅓ of the chicken, sun-dried tomatoes, spinach (if using), sauce, and mozzarella.
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Repeat for two more layers.
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Finish with noodles, remaining sauce, and top with mozzarella and Parmesan.
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Bake
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Cover tightly with foil and bake for 25 minutes.
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Remove foil and bake another 10–15 minutes, until bubbly and golden on top.
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Rest & Serve
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Let rest for 10 minutes before slicing.
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Garnish with fresh basil and serve warm.
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Notes
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Vegetarian option: Use sautéed mushrooms and zucchini instead of chicken.
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Spicy version: Add red pepper flakes or sliced Italian sausage.
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Make ahead: Assemble up to 24 hours in advance, refrigerate, and bake when ready.
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Gluten-free: Use GF noodles and 1:1 gluten-free flour for the sauce.